Cinnamon Toast Biscotti

Ingredients

• 2 cups all-purpose flour
• 1 1/2-2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened (no substitutes)
• 3/4 cup sugar (increase sugar slightly for a sweeter cookie)
• 2 teaspoons vanilla extract or maple extract
• 1 large egg
• 1 egg yolk
• 1 egg, beaten (used for an egg wash)

CINNAMON COATING

• 1/4 cup white sugar
• 1 teaspoon cinnamon

Directions

1. 1

   Set oven to 325 degrees F.

2. 2

   Line a large baking sheet with parchment paper.

3. 3

   In a small bowl combine flour with cinnamon, baking powder and salt.

4. 4

   In a large bowl cream the butter with sugar and vanilla until fluffy (about 4 minutes).

5. 5

   Add in one egg and the egg yolk; beat until combined.

6. 6

   Add in flour mixture; mix until just combined.

7. 7

   If you are adding in chopped nut mix in at this point.

8. 8

   Chill the dough for 30 minutes.

9. 9

   In the baking sheet roll the dough into a log about 18-20 inches long and 2-inches wide (or you may divide the dough into two pieces and roll into about 9-10 inches).

10. 10

    Using your hands flatten the log slightly.

11. 11

    Brush the top and sides of the log/s lightly with beaten egg.

12. 12

    Bake for about 25-30 minutes or until firm to the touch and light golden brown.

13. 13

    Cool logs for about 15-20 minutes on the baking sheet.

14. 14

    In a small bowl mix 1/4 cup sugar with 1 teaspoon cinnamon; set aside to sprinkle on the biscotti.

15. 15

    Using a serrated knife slice diagonally into about 3/4-inch slices or a little smaller.

16. 16

    Turn the biscotti cut-side down on the baking sheet spacing a little between each cookie.

17. 17

    Sprinkle the top of the biscotti with cinnamon/sugar mixture.

18. 18

    Bake for an additional 20 minutes or until crispy and toasted.